- 2 oranges, zested
- 2 small oranges, juiced or 1 large orange, juiced
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 clove garlic, peeled
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
To serve, put the spinach,tomatoes and red onion or salad mix of your choice in a large bowl.
Toss with enough of the vinaigrette to coat.